大象传媒

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These are light, delicious and really easy to make. Enjoy!听

滨苍驳谤别诲颈别苍迟蝉:听听

路听听听听听听听听 2 Onions chopped in long thin slices

路听听听听听听听听 2 tomatoes also chopped in slices

路听听听听听听听听 2 potatoes cut into thin slices

路听听听听听听听听 2 fresh green chillies finely chopped

路听听听听听听听听 A handful of fresh coriander chopped

路听听听听听听听听 1 cup of gram flour

路听听听听听听听听 3 tbsp water

路听听听听听听听听 Vegetable oil for deep fat frying

路听听听听听听听听 1 tsp salt

路听听听听听听听听 1 tsp chilli powder

路听听听听听听听听 1tsp birds eye chilli flakes

路听听听听听听听听 1tsp ground cumin powder

路听听听听听听听听 1tsp dried coriander powder

路听听听听听听听听 1 tsp whole cumin听听

Method:听听

Chop the onions, tomatoes, potatoes and fresh coriander and add it to a large bowl and mix well with a metal spoon.听听

When this is mixed add all the spices to the veg, mix this really well so all the veg is coated in the spice mix.听

You want your deep fat fryer to be turned on at this point at about 170 degrees.听

Once the spices and veg are mixed well add all of the gram flour and mix everything to make sure all the veg is coated well in flour, you might find there is too much gram flour, this is where you need to add some water, start with a couple of tablespoons and mix well.听听

The pakora batter should be fairly thick, if it is too watery add some more gram flour, once you have a cake batter consistency, grab a tablespoon and drop your first batch into the deep fat fryer, you don鈥檛 want the oil to be too hot as they will brown on the outside and not cook on the inside, turn the temperature down to about 160 degrees.听听

Fry each pakora until it鈥檚 a golden-brow

This curry is really quick and easy but packed with flavour.听

滨苍驳谤别诲颈别苍迟蝉:听听

路听听听听听听听听 1 Kilo Chicken Breast (cut into cubes)

路听听听听听听听听 4 tbsp Sunflower Oil

路听听听听听听听听 4 cloves of garlic finely grated

路听听听听听听听听 1 tsp hot chilli powder

路听听听听听听听听 1 tsp turmeric powder

路听听听听听听听听 1 tsp salt

路听听听听听听听听 1 tsp dried coriander powder

路听听听听听听听听 1 tsp cumin powder

路听听听听听听听听 3 tsp tandoori masala

路听听听听听听听听 3 tsp fenugreek leaves

路听听听听听听听听 2 tsp birds eye chilli flakes

路听听听听听听听听 4 tbsp Full Fat Greek Yoghurt

路听听听听听听听听 Fresh Coriander to garnish听听

Note: You can add more or less in terms of how spicy you want it for ingredients such as red chilli flakes and red chilli powder听听

Method:听听

In a large flat saucepan add the oil and turn the heat right up, once the oil is piping hot add the chopped garlic, cook this off till a pale golden brown and add the chicken breast.听听

Stir this and let it brown for a couple of minutes in the hot oil and garlic then add all of the dry spices to the pan.听听

You want to keep the heat high and continuously stir the chicken and make sure every inch of the meat is covered in the hot spicy oil. Give it about 5 minutes and add the 4 tbsp of Greek yoghurt, turn the heat down a little and let it simmer for a couple of minutes.听听

Once the water from the yoghurt has come out into the pan; turn the heat right up and really mix the chicken well in the sauce, you may see the yogurt starting to curdle a little, don鈥檛 be alarmed this will disappear in a few minutes of the high heat treatment.听听

The curry is ready it depends how dry/wet you want it, I tend to dry it out into a thick sauce which has proven very popular. To achieve this carry-on cooking on a high heat until you see all the water from the yogurt evaporate and the oil will start to riser to the top of the pan. This is when the curry is ready to serve.

Scatter with a good handful of fresh coriander.